Directions

Heat the olive oil in a large Dutch oven over medium high heat. Saute bell pepper and onion until soft and moisture has evaporated. Add tomatoes and sauce. Crush the garlic directly into the sauce. Add all remaining ingredients to the pot. Bring to a boil, then reduce to a simmer. The longer this simmers, the better it will taste. I let this go for about 3 hours, stirring every once in a while.

Top sauce with fresh basil and more parmesan cheese.

Notes

This is a chunky veggie pasta sauce that I made using what was on hand. If I had sliced mushrooms around I would have put them in there too. I also wanted to use fire roasted tomatoes and sauce, but my grocery store quit carrying them recently. I served this over what boxed penne I had left, and when that ran out I made some polenta with fresh basil in it (pictured), that I grilled in the grill pan until crunchy on the outside.

Recipes

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